Culinary Equipment & Tools – A to Z

Aleb Falafel

An Aleb Falafel is a special tool used to make falafel balls.

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Æbleskive Pan

Æbleskiver are cooked on the stove top by baking in a special pan with several hemispherical indentations.

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Bain-marie

A double boiler, also known as a bain-marie, is a stove top apparatus used to cook delicate sauces such as beurre blanc, to melt chocolate without burning or seizing, or cook any other thick liquid or porridge that would normally burn if not stirred constantly.

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Batan

The batan is a kitchen utensil used to process different kinds of foods in South Asian,South American and Andean cuisine. It has a flat stone (the batan proper) and a grinding stone called a uña.

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Braai

The word has been adopted by English-speaking South Africans and can be regarded as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill.

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Chinois

A chinois is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. It can also be used to dust food with a fine layer of powdered ingredient.

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Comal

A comal is a smooth, flat griddle typically used in Mexico and Central America to cook tortillas, toast spices, sear meat, and generally prepare food. Similar cookware is called a budare in South America. Some comals are concave and made of “barro” (clay).

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Horno

Horno is a mud adobe-built outdoor oven used by Native Americans and early settlers of North America.

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Index – Culinary Equipment & Tools

There are a number of culinary tools and equipment we have used in our recipes or referenced in our world cuisine pages. This is the index for the culinary equipment and tools that we have listed in the glossary.

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Jamonero

A jamonero is a form of clamp fixed to a wooden stand, specifically designed to hold a leg of jamón serrano (Spanish cured ham) whilst it is sliced. The long and flexible bladed knife used to carve the ham is known as a cuchillo jamonero.

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Jangdokdae

Jangdokdae (Hangul:장독대) or Jangttokttae is an outside space, most frequently a terrace, where a series of jars are gathered.

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Lame

A lame is a double-sided blade that is used to slash the tops of bread loaves in artisan baking.

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Marrow Spoon

A silver marrow scoop is an elegant solution to a problem most of us don’t have today. How can you get the tasty marrow out of meat bones without abandoning your table manners?

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Molcajete

A molcajete is a stone tool, the traditional Mexican version of the mortar and pestle, similar to the South American batan, used for grinding various food products.

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Oroshigane – Japanese Grater

Oroshigane, also known as oroshiki (下ろし器) are graters used in Japanese cooking.

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Palayok

A palayok is a clay pot used as the traditional food preparation container in the Philippines. Palayok is a Tagalog word; in other parts of the country, especially in the Visayas, it is called a kulon; smaller-sized pots are referred to as anglit.

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Saucier Spoon

A French sauce spoon or saucier spoon is a spoon that is typically the size and shape of a dessert spoon, but with a flattened bowl that has a thinner edge and a small notch on one side.

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Sufuria

A sufuria is a flat based, deep sided, lipped and handleless cooking pot or container.

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Tajine

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A tajine or tagine (Arabic: طاجين‎ tajin from the Arabic: طاج‎) is a historically North African Berber dish that is named after the earthenware pot in which it is cooked. A similar dish known as tavvas is found in Cypriot cuisine.

The traditional method of cooking with a tajine is to place it over …

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Tamis

A tamis (also known as a drum sieve, or chalni in Indian cooking) is a kitchen shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill.

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